Keto Classic Baked Alaska

Indulge in a guilt-free twist on a timeless dessert with this Keto Classic Baked Alaska, a show-stopping masterpiece that’s as stunning as it is delicious. This recipe combines a light and fluffy almond and coconut flour cake with creamy keto vanilla ice cream, all crowned with a perfectly toasted, sugar-free meringue. Designed with low-carb ingredients like erythritol and unsweetened almond milk, this dessert is perfect for keto followers or anyone looking for a healthier treat without sacrificing flavor. The contrasting textures of warm, golden meringue and icy, rich ice cream create a sensational culinary experience, making it an ideal choice for special occasions or when you simply want to impress. Ready in just over an hour, this decadent dessert serves 8 and will leave your guests in awe!

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 cup almond flour
• 0.25 cup coconut flour
• 0.5 cup erythritol sweetener
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.25 cup butter, melted
• 1 pint keto vanilla ice cream
• 4 egg whites
• 0.25 teaspoon cream of tartar
• 0.75 cup powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a small cake pan with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.

Step 3

In another bowl, mix the almond milk, vanilla extract, eggs, and melted butter until well combined.

Step 4

Combine the wet and dry ingredients, stirring until a smooth batter forms.

Step 5

Pour the batter into the prepared cake pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Step 6

Once cooled, place the cake in the freezer for 15 minutes to firm up.

Step 7

Take the keto vanilla ice cream out of the freezer to soften slightly.

Step 8

Using a bowl or mold, scoop softened ice cream over the chilled cake, forming a dome shape. Freeze for at least 1 hour or until the ice cream is solid.

Step 9

In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

Step 10

Gradually add powdered erythritol, continuing to beat until stiff, glossy peaks form.

Step 11

Preheat the oven to 500°F (260°C) or set a broiler to high. Position oven rack so the baked Alaska will sit about 1 inch below the heat source.

Step 12

Remove the cake and ice cream dome from the freezer and cover completely with meringue, making swirls and peaks.

Step 13

Place in the oven or under the broiler for 2-3 minutes, watching carefully, until the meringue is lightly browned.

Step 14

Serve immediately, enjoying the contrast of hot meringue and cold ice cream.

Nutrition Facts

Serving size	(1321.1g)

Amount per serving	% Daily Value*
Calories	2467.7

Total Fat 212.1g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 779.1mg	0%
Sodium 1786.6mg	0%
Total Carbohydrate 372.4g	0%
Dietary Fiber 33.7g	0%
Total Sugars 13.1g
Protein 70.4g	0%

Vitamin D 153.0IU	0%
Calcium 946.9mg	0%
Iron 8.7mg	0%
Potassium 1289.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 7.7%

Carbs: 40.5%